Titlebook: Jerusalem Artichoke Food Science and Technology; Helianthus Tuberosus Barbara Sawicka,Barbara Krochmal-Marczak Book 2022 The Editor(s) (if

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Machines and Equipment for , Tuber Treatment,ipment take very important part in this process. Different products are made from Jerusalem artichokes tubers: functional foods, cosmetics, pharmaceuticals, and others. Thus, we need to know which machines and equipment are the best to achieve the highest quality products. The growing interest of th

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Prospects for Inulin Processing,ity to speed up these processes. Because there are still not enough studies, for example, on the innovative biochemical properties of inulin and its oligomers. The development of . processing and application technology will be a dominant area of economic importance and potential in the future. Inuli

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Conclusions,y, easy adaptation to various climatic and soil conditions, resistance to diseases and pests, resistance to drought. The current state of knowledge about its biology, physiology, breeding, chemical composition, nutritional and therapeutic properties, economic importance, and processing technology of

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Barbara Sawicka,Piotr Pszczółkowskires on the ecological quality of these water bodies. In this case, the implementation faced a big challenge, resulting from combining a reduced number of water bodies located on highly heterogeneous geological setting and suffering from different and contrasting human impacts. This chapter introduce

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Barbara Sawicka,Dominika Skiba,Piotr Pszczółkowski,Barbara Krochmal-Marczak as the Mediterranean. Their hydrological and ecological particularities make difficult the assessment of the ecological status using either the procedures for rivers or estuaries. For instance, river-dominated estuaries become rivers when the discharge is higher than its annual average (riverine co

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https://doi.org/10.1007/978-981-19-0805-7Jerusalem artichoke; functional food; processing technologies; bioactive ingredients; Helianthus tuberos

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